The webinar will explain the science behind cross–contamination in the kitchen and how pathogens move. We will discuss how cross–contamination increases the risk of foodborne illness, and what you can do to prevent it. The difference between cross–contamination and allergen cross-contact will be distinguished. Case studies on actual outbreaks will be used to discuss the causes and effects of cross–contamination.
It provides 1 hour of continuing education credit for school nutrition employees in North Carolina.
Presentation slides (coming soon)